King Oyster Mushroom Scallops (Vegan Scallops) Recipe
Introduction
King Oyster Mushroom Scallops are a delightful vegan alternative to traditional scallops, offering a similar texture and rich flavor. This easy recipe transforms king oyster mushrooms into savory bites perfect for a main dish or appetizer.
Ingredients
- 2 large king oyster mushrooms (aka trumpet mushrooms)
- 2 tablespoons neutral flavored oil (like canola or light olive oil), divided
- 1 teaspoon kelp flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 2 tablespoons hot water
- 4 tablespoons vegan butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice
Instructions
- Step 1: Make the garlic herb butter by mixing 4 tablespoons of softened vegan butter with the minced garlic and fresh chopped parsley. Set aside for later.
- Step 2: Prepare the marinade by combining 2 tablespoons of hot water with 1 tablespoon of oil, kelp flakes, and sea salt in a shallow dish.
- Step 3: Rinse the king oyster mushrooms under cool running water. Trim off the brown top and the hard base of each stem, then slice the stems into rounds about 1/4 inch thick.
- Step 4: Cut diagonal crisscross lines halfway through each mushroom slice to help the marinade absorb better.
- Step 5: Place the mushroom slices in the marinade, letting them soak for at least 15 minutes. For deeper flavor, refrigerate for up to 3 hours.
- Step 6: Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Drain the marinade from the mushrooms before adding them to the pan.
- Step 7: Cook the mushrooms for about 3-4 minutes per side until golden and slightly caramelized.
- Step 8: Turn off the heat and stir in the vegan garlic butter and lemon juice. Season with salt and pepper to taste.
- Step 9: Garnish with fresh parsley and lemon wedges, then serve over rice, quinoa, mashed potatoes, risotto, or pasta.
Tips & Variations
- Use a sharp knife to carefully score the mushroom slices without cutting through completely to maximize marinade absorption.
- Substitute kelp flakes with a splash of soy sauce or tamari for an umami boost if kelp is unavailable.
- Try adding a pinch of smoked paprika to the marinade for a subtle smoky flavor.
- For a richer taste, use vegan butter with a garlicky or herb-infused variety.
Storage
Store cooked king oyster mushroom scallops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain their texture and flavor. Avoid microwaving to keep them from becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this recipe?
King oyster mushrooms are preferred for their meaty texture, but you can try thick-cut portobello or large white mushrooms. The texture will differ, but they will still absorb the marinade well.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free if you keep the ingredients as listed. Just be sure to use gluten-free vegan butter and check any added ingredients like kelp flakes for cross-contamination.
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King Oyster Mushroom Scallops (Vegan Scallops) Recipe
- Total Time: 28 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This vegan recipe transforms king oyster mushrooms into delicious, tender scallop-like bites using a savory kelp marinade and garlic herb vegan butter. Perfectly seared in a skillet, these ‘scallops’ capture the flavor and texture of seafood while being entirely plant-based, making it a wonderful choice for vegan and vegetarian diets.
Ingredients
Marinade
- 2 tablespoons neutral flavored oil (canola or light olive oil), divided
- 1 teaspoon kelp flakes
- 1/4 teaspoon sea salt
- 2 tablespoons hot water
Mushrooms
- 2 large king oyster mushrooms (aka trumpet mushrooms)
Garlic Herb Butter
- 4 tablespoons vegan butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Additional fresh parsley and lemon wedges for garnish
Instructions
- Make the garlic herb butter: In a bowl, combine 4 tablespoons of softened vegan butter with 2 cloves of minced garlic and 1 tablespoon of fresh chopped parsley. Mix thoroughly and set the garlic herb butter aside for use later in the recipe.
- Prepare the marinade: In a shallow dish, mix 2 tablespoons of hot water, 1 tablespoon of neutral oil (canola or light olive), 1 teaspoon kelp flakes, and 1/4 teaspoon sea salt until well combined.
- Clean and slice the mushrooms: Rinse the 2 large king oyster mushrooms under cool running water to remove any debris. Using a sharp knife, cut off the brown, spongy section at the top of the stem and trim the hard bottom section. Slice the mushroom stems into 1/4-inch thick rounds. To allow better marinade absorption, cut crisscross diagonal lines halfway through each mushroom slice.
- Marinate the mushrooms: Place the sliced mushrooms into the prepared marinade, ensuring they are evenly coated. Let them sit for at least 15 minutes; alternatively, refrigerate for up to 3 hours for deeper flavor infusion.
- Cook the scallops: Heat a large skillet over medium-high heat and add 1 tablespoon of neutral oil. Drain the liquid marinade from the mushrooms. When the skillet is hot, carefully add the marinated mushroom slices. Cook for 3 to 4 minutes on each side until nicely browned and tender.
- Finish with garlic butter and lemon: Once both sides are cooked, turn off the heat. Add the prepared garlic herb vegan butter and the juice of 1/4 of a lemon to the skillet. Toss gently to coat the mushrooms with the buttery sauce and lemon juice.
- Season and serve: Season with salt and freshly ground pepper to taste. Garnish with additional fresh parsley and lemon wedges. Serve the king oyster mushroom scallops over your choice of rice, quinoa, mashed potatoes, risotto, or pasta for a delightful vegan entrée.
Notes
- Crisscross scoring on mushroom slices helps the marinade penetrate for richer flavor.
- Adjust marinating time depending on desired intensity; longer marinating up to 3 hours enhances flavor.
- Use a neutral oil with a high smoke point to prevent burning during searing.
- Serve immediately after cooking for best texture and taste.
- Can be stored refrigerated in an airtight container for up to 2 days; reheat gently to avoid drying out.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Plant-Based
Keywords: king oyster mushroom scallops, vegan scallops, plant-based scallops, mushroom scallops, vegan seafood alternative, easy vegan recipe, mushroom recipe, garlic herb butter mushrooms
